sauces salsas & dressings
Ancho Tomato Sauce
This delicious super flavorful yet mild sauce originally appeared in Before & After by Susan Maria Leach but it's too good to NOT feature here as well!
This sauce is perfect for spooning over any grilled or pan seared protein. Its a genius recipe that you can also use to simmer eggs, chicken or shrimp in for a truly fast and yummy meal!
- 6 dried ancho chiles
- 1 tablespoons olive oil
- 1 large sweet onion
- 5 garlic cloves, sliced
- One 14-ounce can fire roasted diced or crushed tomatoes, undrained
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- 1 teaspoon salt
- Tear the dried chiles into large flat pieces, removing and discarding the stems and seeds.
- Toast the chile pieces for a few seconds, one at a time, in a large nonstick skillet over medium-high heat, pressing down with a spatula until slight wisps of smoke appear.
- Transfer the toasted chiles to a small deep bowl, cover with very hot water to soften, and set aside while preparing the remaining
- Heat the olive oil in a medium skillet over medium-high heat and sauté the onion and garlic until lightly browned and softened, about 5 minutes.
- Place the drained chiles, the cooked onion mixture, and the tomatoes with the juice, in the blender, and puree until very smooth.
- Pour into the skillet used to sauce the onions and garlic, stir in the cumin, oregano and salt. Bring to a boil, lower heat and simmer 30 minutes to smooth out the flavors.